Apfelstrudel

🔥 Prep

• Peel, core, and thinly slice the 5 apples.
• In a bowl, combine the sliced apples with 100 g sugar, 1 tsp cinnamon, and 50 g raisins; toss to coat evenly.
• Melt 50 g butter in a small saucepan over low heat until liquid; set aside to cool slightly.

🔥 Cook

• 1. Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.
• 2. Unfold the 1 pc puff pastry on a lightly floured surface and roll it out to a thin rectangle (~30 × 40 cm).
• 3. Brush the entire surface of the puff pastry evenly with the melted butter.
• 4. Spread the apple mixture in an even layer down the center of the pastry, leaving a 5‑cm border on all sides.
• 5. Fold the sides of the pastry over the filling, then Roll it tightly into a log, sealing the seam by pressing gently.
• 6. Transfer the strudel seam‑side down onto the prepared baking sheet and Brush the top with any remaining melted butter.
• 7. Bake in the preheated oven for 25‑30 minutes, or until the pastry is golden brown and crisp.
• 8. Remove from the oven and let cool on a wire rack for 5 minutes before slicing.

🔥 Serve

• Dust the warm strudel generously with powdered sugar before serving.
• Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.
• Pair with a cup of coffee or tea for a classic German dessert experience.